Cheesy Ditalini Recipe


Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Interest Group


 Asparagus spears1⁄2 Pound
 Butter/Margarine1 Teaspoon
 Cooking spray1
 Garlic1⁄2 Teaspoon, minced
 All purpose flour1 Tablespoon
 Beef broth1 1⁄2 Cup (24 tbs)
 Fat free milk3⁄4 Cup (12 tbs)
 Shredded reduced fat sharp cheddar cheese1 Ounce
 Pepper1⁄8 Teaspoon
 Ditalini2 Cup (32 tbs), uncooked (About 3/4 Cups Uncooked Very Short Tubular Macaroni)

Nutrition Facts

Serving size: Complete recipe

Calories 1138 Calories from Fat 147

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 6.7 g33.6%

Trans Fat 0 g

Cholesterol 30.1 mg

Sodium 1861.4 mg77.6%

Total Carbohydrates 193 g64.2%

Dietary Fiber 9.4 g37.8%

Sugars 19.1 g

Protein 49 g98.6%

Vitamin A 27.7% Vitamin C 11.3%

Calcium 56.4% Iron 41.9%

*Based on a 2000 Calorie diet


1. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cut spears into 1-inch pieces. Steam asparagus, covered, 3 minutes or until crisp-tender, and drain well.
2. Melt butter over medium heat in a nonstick skillet coated with cooking spray. Add garlic; saute 30 seconds. Add flour; cook 1 minute, stir ring constantly. Gradually add broth and milk, stirring constantly. Cook over medium heat 2 minutes or until slightly thick, stirring constantly. Add asparagus, Orange-Baked Ham, cheese, and pepper, stirring until cheese melts. Stir in pasta; serve.